Name: Slow Cooker Pumpkin Bread Recipe
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Ingredients: ¾ cup canned pumpkin; 4 ounces cream cheese (softened); 2 eggs; 1 cup sugar; 1 teaspoon baking soda; 2 cups flour; 1 teaspoon cinnamon; 8 Tablespoons butter (melted); 1 cup milk chocolate chips

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Whenever I go to the pantry to make something I still go straight to the pumpkin. I could eat it right out of the can right now… okay… I guess not right out of the can. But I sure could eat all things pumpkin right now! This recipe is so easy and it cooks right inside of your slow cooker! The texture turned out more of like a brownie than a cake… but it still tasted amazing!

Related Recipe: Try our Pumpkin Zucchini Bread recipe! It’s a Fall Favorite!

Slow Cooker Pumpkin Bread Recipe

This Slow Cooker Pumpkin Bread recipe is so easy and it cooks right inside of your slow cooker! The texture turned out more of like a brownie than a cake… but it still tasted amazing!

Prep Time 15

Cook Time 3

Total Time 3 15

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Ingredients

Equipment

Instructions

In a large bowl, mix the pumpkin and cream cheese together. I used my hand mixer and it worked great.
Mix in the eggs, butter, and sugar. Once those are mixed add the flour, baking soda, and cinnamon. Then gently stir in the chocolate chips.
Spray bottom of slow cooker with baking spray and pour batter into it.
Cover and cook on high for 3 hours or until toothpick inserted comes out clean. The outsides might be a little darker brown, just make sure the inside is done so it isn't gooey.
When done, remove slow cooker from heat and let cool for 10-15 minutes. Flip onto a platter and serve at warm or room temperature.

Nutrition

Calories: 291 kcal · Carbohydrates: 42 g · Protein: 5 g · Fat: 12 g · Saturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 63 mg · Sodium: 257 mg · Potassium: 109 mg · Fiber: 1 g · Sugar: 21 g · Vitamin A: 3250 IU · Vitamin C: 1 mg · Calcium: 35 mg · Iron: 2 mg

Cuisine: American

Course: Snack

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Cheryl at Snaps of Ginger says:

Where has this been all my life??!! It looks amazing and so simple.

http://snaps-of-ginger.blogspot.com/

Mary Kay says:

This looks yummy! What size slow cooker did you use?

Ana says:

What size can of pumpkin?

Judy says:

I would make this right now if I knew what size the can of pumpkin was. I only buy the large cans and that seems like quite a bit but I note it is quite moist and quite orange.

Lynn says:

Same question what size can of pumpkin?

Kris says:

Sorry about that! It is now fixed! It is 3/4 cup of pumpkin. 🙂 Hope this helps!

Heather says:

Could you use honey instead of sugar?

Cyd says:

Don’t think that would work as a substitute for sugar.

Ashley says:

Looks yummy! So for the cream cheese I’m guessing it’s a total of 4 oz you use right? Cause 8 oz would be a whole block of cream cheese. Thanks

D. says:

This is by far.. the “BEST” recipe site I have been to. Thanks ladies!!

Crazygirl says:

Sounds delish…gonna make it with my preschool class!! Thanks for sharing 🙂

JSmurphy says:

This was absolutely DeLish!!! I made this last night and besides being a little brunt on the edges it was fantastic! I would say if your slow cooker high setting is really hot you may need to turn it to low at about 2 hours and then check on it at 2.5 hours… I think walnuts or pecans would be great in this too!

Ashley Byrd says:

I may have to go pick up some cream cheese since I have leftover pumpkin puree that needs to be used. 🙂

Anne-Marie Marais says:

Just made this, so far pretty yummy. I used semi sweet mini chocolate chips, also used brown sugar instead of white sugar and added a bit of nutmeg, as I like a little more spice with my pumpkin treats.

The edges started to burn about half way through, but I just shaved off those burnt edges when I took it out. Turned down to low with 1.25 hours left. It was done in about 2hrs 40 minutes.

Can’t wait to share with my family!

Judy says:

This is good. It also bakes up nicely at 325 for 60 to 70 minutes. Next time I will add more cinnamon and maybe some ginger. Thanks for the recipe.

Cyd says:

Hi Ashley. Yes, just use half of the 8 ounce block. Only need 4 ounces. Guess you can make it again and use your leftover cream cheese!

Kirsten says:

Has anyone made this with 2 cups of gluten free all purpose flour mix?

Shelly says:

I have this in the crock pot right now! The batter tasted great! I’ll check it at two hours since most comments said it burnt on the edges!!

Jace says:

This recipe looks amazing! In fact, I included it in my Pumpkin Bread Day article!

http://www.examiner.com/article/pumpkin-bread-day-11-amazing-homemade-pumpkin-bread-recipes

Carol says:

I was quickly looking at the recipe and didn’t see the size of the crockpot. I have a 6 qt and a 7 qt will one of these work for this recipe?

jodie says:

what size can pumpkin??

Cyd says:

6 quart is what we used!

Cyd says:

You only need 3/4 cup of pumpkin, so get the smaller can.

Margaret says:

What can I use instead of sugar? I don’t use sugar or artificial sweetners of any kind. How about Agave, Stevia, or maple Syrup?

dianne says:

It says right on the recipie. 3/4 cup of canned pumpkin.

Beckie says:

The comments I read were from years ago so now with the hype of instapots, pressure cooking as well as air fryers/air frying ovens do you have suggestions for cooking in any of these items? Looks yummy.

Cyd says:

The recipe calls for 3/4 cup of pumpkin. So that is definitely the smaller 15 ounce can. You won’t be using the whole can. Just measure out what the recipe calls for.

Cyd says:

It calls for 3/4 cup of canned pumpkin. So the small can is definitely adequate.

Join The Discussion

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Cheryl at Snaps of Ginger says:

Where has this been all my life??!! It looks amazing and so simple.

http://snaps-of-ginger.blogspot.com/
Mary Kay says:

This looks yummy! What size slow cooker did you use?
Ana says:

What size can of pumpkin?
Judy says:

I would make this right now if I knew what size the can of pumpkin was. I only buy the large cans and that seems like quite a bit but I note it is quite moist and quite orange.
Lynn says:

Same question what size can of pumpkin?
Kris says:

Sorry about that! It is now fixed! It is 3/4 cup of pumpkin. 🙂 Hope this helps!
Heather says:

Could you use honey instead of sugar?
Cyd says:

Don’t think that would work as a substitute for sugar.
Ashley says:

Looks yummy! So for the cream cheese I’m guessing it’s a total of 4 oz you use right? Cause 8 oz would be a whole block of cream cheese. Thanks
D. says:

This is by far.. the “BEST” recipe site I have been to. Thanks ladies!!
Crazygirl says:

Sounds delish…gonna make it with my preschool class!! Thanks for sharing 🙂
JSmurphy says:

This was absolutely DeLish!!! I made this last night and besides being a little brunt on the edges it was fantastic! I would say if your slow cooker high setting is really hot you may need to turn it to low at about 2 hours and then check on it at 2.5 hours… I think walnuts or pecans would be great in this too!
Ashley Byrd says:

I may have to go pick up some cream cheese since I have leftover pumpkin puree that needs to be used. 🙂
Anne-Marie Marais says:

Just made this, so far pretty yummy. I used semi sweet mini chocolate chips, also used brown sugar instead of white sugar and added a bit of nutmeg, as I like a little more spice with my pumpkin treats.

The edges started to burn about half way through, but I just shaved off those burnt edges when I took it out. Turned down to low with 1.25 hours left. It was done in about 2hrs 40 minutes.

Can’t wait to share with my family!
Judy says:

This is good. It also bakes up nicely at 325 for 60 to 70 minutes. Next time I will add more cinnamon and maybe some ginger. Thanks for the recipe.
Cyd says:

Hi Ashley. Yes, just use half of the 8 ounce block. Only need 4 ounces. Guess you can make it again and use your leftover cream cheese!
Kirsten says:

Has anyone made this with 2 cups of gluten free all purpose flour mix?
Shelly says:

I have this in the crock pot right now! The batter tasted great! I’ll check it at two hours since most comments said it burnt on the edges!!
Jace says:

This recipe looks amazing! In fact, I included it in my Pumpkin Bread Day article!

http://www.examiner.com/article/pumpkin-bread-day-11-amazing-homemade-pumpkin-bread-recipes
Carol says:

I was quickly looking at the recipe and didn’t see the size of the crockpot. I have a 6 qt and a 7 qt will one of these work for this recipe?
jodie says:

what size can pumpkin??
Cyd says:

6 quart is what we used!
Cyd says:

You only need 3/4 cup of pumpkin, so get the smaller can.
Margaret says:

What can I use instead of sugar? I don’t use sugar or artificial sweetners of any kind. How about Agave, Stevia, or maple Syrup?
dianne says:

It says right on the recipie. 3/4 cup of canned pumpkin.
Beckie says:

The comments I read were from years ago so now with the hype of instapots, pressure cooking as well as air fryers/air frying ovens do you have suggestions for cooking in any of these items? Looks yummy.
Cyd says:

The recipe calls for 3/4 cup of pumpkin. So that is definitely the smaller 15 ounce can. You won’t be using the whole can. Just measure out what the recipe calls for.
Cyd says:

It calls for 3/4 cup of canned pumpkin. So the small can is definitely adequate.